Breads & Muffins

A Craving for Crunchy

lemon-dill-flatbread-hummus1Surely you’ve been to a restaurant where you were served some sort of amazing nibble that you just had to have again but felt it would only be possible if you returned to said restaurant? Or perhaps you’ve picked up an expensive box of ‘whateveryouwanttocallits’ from an overseas gourmet shop. For us, it’s usually a bread, cracker, crouton or otherwise carby treat. If you take a little time and do a bit of research, most of these things can be made at home, which is comforting. One example would be flatbreads! They’re are some amazing flatbreads on the market, and we’ve had some really great ones with soup and salads from high end restaurants, but today’s just a day when we want crunchy crunch without paying for a pricey lunch. And so the at home flatbread test begins!

There are so many really good flatbreads/crackers out there in the world, but sometimes you just want your own flavor combination. We found a great recipe at East Village Kitchen that originated from Gourmet Magazine. Fresh dill and tangy lemons have been a power couple for a long time, but not so often on or in a flatbread. Until now. These rustic babies went well with a bit of hummus on the side!  Here’s another one for the Bake Your Own Bread (BYOB) Challenge.

Lemon Dill Flatbread (Adapted from Gourmet, July ’08) – Serves 6 to 8

1 3/4 cups unbleached all-purpose flour
3 tablespoons dill, chopped
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Zest of 2 lemons
Kosher salt

1. Preheat oven to 450°F with a heavy baking sheet on rack in middle.

2. Stir flour, 2 tablespoons dill, baking powder, lemon zest and salt in a bowl.

3. Make a well in center and add water and oil. Mix slowly with a wooden spoon until a dough forms. Knead gently on a work surface 4 or 5 times.

4. Divide dough into 3 chunks and roll out 1 thin piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper.

5. Lightly brush top with olive oil and scatter dill on top. Sprinkle with salt. Lift parchment paper and dough carefully and place on preheated baking sheet and bake until lightly golden, approximately 8 to 10 minutes.

6. Allow flatbread to cool. Repeat process with remaining dough on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Spicy Hummus – Serves 6 to 8
28 ounces chickpeas, drained
1 1/3 tablespoons tahini (toasted, not raw)
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1 tablespoon red chili powder
1/2-2/3 cups olive oil

1. Pulse garlic and pine nuts in a food processor until combined.

2. Add chickpeas, tahini and chili powder. Blend.

3. Turn food processor to low speed and pour in olive oil, adding more based on desired consistency. Blend until smooth. Salt to taste.

4. When serving, sprinkle with pine nuts and parsley if desired.

Click HERE for printable recipes.

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44 thoughts on “A Craving for Crunchy

  1. The spicy hummus sounds delicious! My mom makes a very basic hummus recipe, but since I love spicy food I’m dying to try this!

  2. Boy, oh, boy. You two keep churning out one great recipe after another. Truly impressive. I’m a huge fan of “crunchy crunch” as well!

  3. It was Pancake Day here in the UK yesterday and I did a three course pancake dinner. I used your lemon dill flatbread as my starter “pancake” with a salmon-cream cheese spread. It was perfect – thanks for sharing the recipe. Oh, we had apple, bacon, maple syrup dutch pancakes for second course, and lemon sugar pancakes for dessert and crispelle for after dinner treats.

  4. Double love! Love flatbread and love hummus. I think this may be the next thing I bring to someone’s house!

  5. These sound fabulous with the hummus! My weakness is Ethiopian injera, it is so hard to make authentically at home, but there are lots of cheater ways that are a little easier, nothing like the real thing though!

  6. These look really tasty! I tried to make crackers one time, and although they were good, they didn’t turn out as crackers– they were more of a chewy flatbread (not crispy like a cracker). Looking at your method here gives me an idea of where I went wrong. I put it on a lower heat and cooked them for way longer. Plus, I think mine were too thick. So thanks for the info!

  7. You’ve created my favorite foods here. I LOVE hummus, and usually only enjoy it on flatbreads in restaurants or at parties. I can’t wait to try this out. Thanks for sharing!

  8. So YUM! I love crunchy too! I have made crackers before but not yet with herbs, will have to come up with one of my GF things…I was walking around the house wanting some tonight…

  9. Why it is I don’t think of making flatbreads instead of buying crackers I don’t know! The lemon/dill/flatbread combo sounds like a great way to go and I’ll happily eat hummus just about any day of the week!

  10. I scribbled down a recipe for flatbread, last week and have mislaid it, but I have to say, this sounds far superior with the dill and lemon. Two great flavours, in my book 🙂

  11. Another winner, Duo. Both the bread and the hummus look amazing! I am def. going to try this. Do you think I could do it with whole wheat flour instead?

  12. Delicious sounding flat bread and spicy hummus. Spicy hummus? I should remember to add chili to my hummus next time.
    Cheers,
    Elra

  13. These sound really good! I’ve made the cracker flatbread recipe from Peter Reinhart, but otherwise haven’t experimented much in this area.

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